[Stu from NYC]

Originally Posted by Michael 61

It’s because they, like most restaurants, source their food from Sysco. The food items arrive already processed, and pre-sliced or cut up. All these types of restaurants do back in their “kitchen” is open up the individual plastic bags of pre-made and cut up food items, and arrange them on a plate or heat up and add the Sysco-made sauce packet to the protein or pasta item. That is why so many restaurants taste like each other, cause they are sourcing their food items from the same place. It’s hard nowadays to find a truly mom-and-pop place that doesn’t buy their food from Sysco or a similar vendor.

Wonder how many of the restaurants we frequent actually do the cooking from scratch?